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Choc Coated Peanut Bites

Choc Coated Peanut Bites

While living in Mexico, we mastered the art of creating our own peanut butter. We were inspired by Celia, a tremendously inspiring Mother & Grandmother, who we served alongside in the kitchen. Celia roasted & blended the peanuts at home and then brought in tubs of mouth-watering peanut butter that she sold to hungry yogis & meditators. Since then, we’ve spent years perfecting the perfect peanut blend. It’s exceptionally easy too – our fav, Minimalist Baker, has a great recipe on how to make your very own nut butter. For us, the only thing that pips our love of freshly made peanut butter is artisan cacao paste….

This recipe is a fantastic fusion of two of our favourite obsessions – home made peanut butter and cacao paste.

Ingredients

Peanut Butter filling

  • 1 cup canned organic coconut cream
  • 1 cup smooth peanut butter
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup (or agave syrup)
  • Pinch of sea salt

Dipping Chocolate

  • 100g Cacao Artesanos Cacao Paste
  • 100ml melted coconut oil (plus extra)
  • 2 generous tablespoons smooth peanut butter
  • 1/2 teaspoon vanilla bean paste
  • 1/4 cup maple syrup (or agave syrup)

Plus

  • 1/2 cup peanuts, roughly chopped, toasted
  • Sea salt

Method

Peanut Butter Filing

Place all the ingredients in a saucepan over low heat and melt together, stirring constantly, until nice & runny.

2. Remove from the heat and leave to cool for 10–15 minutes.

3. Once slightly cooled, pour your mixture into a silicone, square ice-cube tray and transfer to the freezer to set for a minimum of one hour or until completely firm.

Dipping Chocolate

4. Melt the chocolate ingredients in a small saucepan over low heat, stirring regularly, until thick and creamy. Set aside to cool slightly.

Combine!

Remove one of the frozen peanut fillings from the mould and, using tongs, a spoon or even your fingers, dip it in the dipping chocolate.

Place on a wire rack and quickly top with the chopped peanuts and a pinch of salt. It’s recommended to work quickly before the chocolate sets. Repeat until you’ve coated all your peanut fillings. Transfer to the fridge for 20 minutes to chill and firm.